Applesauce Cupcakes - Loleen G

This is an excellent applesauce cupcake!!!!!  It is very moist and has great flavor.  The texture was very good.  The batter was a little stiffer than regular cake, more like a fruit bread so they are a little heavier but great.  The recipe says to grease the muffin tins so I wonder if the batter was stiffer to allow them to release from the pan easier.  (This was probably before we had paper cupcake papers.)  I baked one with a paper just to see if the paper would stick too hard to the cupcake.  The result was; the paper one worked well, the paper came off fine and it was baked just right.  The non papered ones were a little drier because they were baked harder.  I was surprised how much the paper protected the cupcake from over baking.  Word to the wise.  Paper liners do slow the baking process a little bit.  But, lets get serious who would ever grease 24 cupcake cups when paper liners are so much more convenient!!!!  I used Aunt Mattie's cupcake tins just so the process would be authentic.  I only got 16 cupcakes.  If you need the full 24 you would need to do extra.

Applesauce Cupcakes - Loleen G.

1/3  C. Shortening                                                      2  C.  Flour
1  C. Sugar                                                                1  tsp. Soda
1  Egg                                                                        1/2  tsp. Salt
1  C. Unsweetened Applesauce                                  1  tsp. Cinnamon
1/2  C. Raisins                                                            1/2  tsp. Cloves
1/2  C. Nuts, chopped

Sift together flour, soda, salt and spices.  Mix raisins and nuts.  Cream shortening and sugar well.  Add egg and beat until mixture is fluffy.  Stir in applesauce, raisins and nuts.  Add flour mixture and mix well.  Rub muffin pans with shortening, or use paper liners.  Fill 2/3 full and bake in 350o oven for 18-20 min.  Make sure and check.  Mine cooked really fast.  Makes approx. 16 cup cakes.  Ice with Easy Penuche Frosting or leave plain.

Easy Penuche Frosting:  from Better Homes and Garden Cookbook
Melt 1/2 C butter or margarine; add 1 C brown sugar.  Bring to boiling; cook and stir 1 min. or until slightly thick.  Cool 15 min.  Add 1/4 C hot milk and beat smooth.  Beat in enough of 3 1/4 cups sifted confectioners' sugar for spreading consistency.  Frosts two 8 or 9 inch layers or loaves.